Baked Eggs in Tomato Sauce

Rise and Dine! Sorry ’bout the messy plate; silly me, I forgot to clean up the edges prior to photographing…and then I ate it before proofing the images! Ha…that may teach me a little something. Today’s post presents a masterful mix, perfect for brunch or supper. Yummilicious!Brunch Baked Eggs in Tomato Sauce2 Tbs extra-virgin olive oil
1 small sweet onion, diced
2 garlic cloves, minced
1 28 oz can whole peeled tomatoes with juices, lightly crushed
1/8 t kosher salt
1/8 t freshly ground pepper
4 eggs
Fresh parsley for garnish

Preheat oven to 400°F.

In large oven proof skillet heat olive oil over medium high.
Add onion and cook until softened, 3 to 4 minutes.
Add garlic and cook 1 minute.
Add tomatoes and simmer 5 to 7 minutes.
Season with salt and pepper.

Using the back of a spoon, create a pocket in the tomato sauce for each egg.
Crack 1 egg into each pocket.
Transfer pan to oven and bake until eggs are set, 6 to 8 minutes.
Season eggs again with salt and pepper and garnish with parsley leaves.
Serve immediately.
Serves 4.

Post to the Script…I used my homemade canned tomatoes for extra yumminess.

Thank you Williams Sonoma for this idea. I tweaked your recipe to suit my desires.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s